Oh my goodness, you guys, get ready for a treat! I’m absolutely *obsessed* with this recipe, and I just know you’re going to be too. I’ve been baking since I was a little kid, practically living in the kitchen, and I’ve always loved finding new ways to jazz up classic desserts. And let me tell you, these **Peppermint Hot Cocoa Brownies** are the perfect example. It’s that classic brownie base, super fudgy and decadent, but with the most amazing festive twist – think cozy hot cocoa meets cool, refreshing peppermint. Honestly, it’s pure holiday magic in every single bite!
Why You’ll Love These Peppermint Hot Cocoa Brownies
Okay, so listen up, because these **Peppermint Hot Cocoa Brownies** are seriously amazing, and you’re going to fall head-over-heels for them. Here’s why:
- They’re ridiculously easy to make – seriously, even a beginner baker can totally nail these!
- That perfect combo of rich, fudgy chocolate and refreshing peppermint? To die for. It’s like a winter wonderland party in your mouth!
- They’re totally festive! These brownies scream holidays, but honestly, I make them all year round. Who can resist?
- They’re a guaranteed crowd-pleaser. Seriously, everyone will gobble these up. I’m not even kidding.
Ingredients for the Best Peppermint Hot Cocoa Brownies
Alright, so to make these amazing **Peppermint Hot Cocoa Brownies**, here’s what you’ll need. Don’t worry, it’s all pretty standard stuff, and I bet you already have most of it! Here’s the list:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (I like the Hershey’s brand!)
- 1 cup granulated sugar (pack it down!)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs (room temperature, if you can!)
- 1 teaspoon pure vanilla extract (the good stuff!)
- 1/2 cup hot cocoa mix (Swiss Miss is my go-to!)
- 1/2 cup semi-sweet chocolate chips (or go crazy with dark chocolate!)
- 1/4 cup crushed peppermint candies (the more, the merrier, I say!)
See? Simple as pie! (Well, almost as simple as pie… haha!)
Equipment You’ll Need
Okay, so before we get baking those incredible **Peppermint Hot Cocoa Brownies**, let’s round up the necessary tools! Don’t you hate scrambling around halfway through?
- 8×8 inch baking pan (I like glass, but metal is good too!)
- Mixing bowls (at least two, for wet & dry ingredients!)
- Whisk (gotta get those lumps OUT!)
- Spatula (for scraping every last bit of deliciousness!)
- Measuring cups and spoons (precision is key… sort of!)
- Oven (obviously!)
Step-by-Step Instructions: Making the Perfect Peppermint Hot Cocoa Brownies
Alright, friends, let’s get down to the nitty-gritty and bake these **Peppermint Hot Cocoa Brownies**! Don’t worry, it’s a piece of cake (or, well, a brownie!). Just follow these simple steps, and you’ll be in brownie heaven in no time. Ready? Let’s go!
Preparing the Pan and Dry Ingredients
First things first, let’s prep the pan. Preheat your oven to 350°F (175°C). Then, grab your 8×8 inch pan and grease it up real good! You can use cooking spray, butter, whatever you like. I also like to lightly flour the pan to make sure those brownies don’t stick. This is super important, trust me! While the oven heats up, let’s get our dry ingredients ready. In a medium bowl, whisk together your flour, cocoa powder, baking powder, and that pinch of salt. See? Easy peasy! Put that bowl aside for a sec.
Combining Wet Ingredients and Hot Cocoa Mix
Next up, time to get those wet ingredients mixed! In a separate, larger bowl (because things get messy!), combine the sugar, melted butter, eggs, and vanilla extract. Whisk it all together until it’s all nice and smooth. Make sure your butter isn’t *too* hot, by the way, or it’ll cook the eggs! Then, here’s the fun part: Pour in that hot cocoa mix and whisk it in there! This is where the magic starts to happen! The hot cocoa mix gives such a rich, deep chocolatey flavor that just makes everything taste better.
Mixing and Baking the Peppermint Hot Cocoa Brownies
Alright, now we’re gonna combine the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! You want to keep those brownies fudgy, not tough. Then, gently fold in those chocolate chips! Pour the brownie batter into your prepared pan, and spread it evenly. Bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with moist crumbs. See? You don’t want a completely dry toothpick, or the brownies will be overbaked!
Cooling and Adding the Peppermint Finish
Once you pull those beauties out of the oven, let them cool *completely* in the pan. This is super important so you don’t end up with a mess when you cut them. Trust me on this one! Once they’re cool, sprinkle those crushed peppermint candies all over the top! You can go crazy here… the more, the merrier! Then, cut those brownies into squares, and serve them up! Or, you know, eat the whole pan yourself. No judgment here!
Tips for Success with Your Peppermint Hot Cocoa Brownies
Okay, so you want to make these **Peppermint Hot Cocoa Brownies** absolutely *perfect*, right? I got you! Here are a few insider tips to make sure your brownies come out amazing every single time:
- **Quality Ingredients:** Listen, using good chocolate chips and a decent cocoa powder makes a HUGE difference. Splurge a little!
- **Don’t Overbake:** Seriously, nobody likes a dry brownie. Keep an eye on them starting around 25 minutes, and trust that toothpick test!
- **Cool Completely:** Patience is a virtue, my friend! Let those brownies cool completely before you cut them. This helps them set up properly and makes for cleaner cuts.
- **Peppermint Power:** Don’t be afraid to add a *tiny* extra bit of peppermint extract to the batter for a bigger peppermint punch, but go easy – a little bit goes a long way! Just a drop or two is usually perfect.
Follow these tips and you will be on your way to brownie bliss!
Ingredient Notes and Substitutions
Okay, so let’s talk about the stars of the show! When you’re making these **Peppermint Hot Cocoa Brownies**, you’ve got some wiggle room with the ingredients, but here are my thoughts!
For the cocoa powder, I *always* recommend unsweetened. It gives you the best control over the sweetness. As for the hot cocoa mix, use your favorite brand! I’m a big fan of Swiss Miss, but any kind will work. You can probably even use a homemade mix if that’s what you like. Don’t worry if you don’t have something right in front of you, just use your favorite!
Make-Ahead and Storage Tips for Peppermint Hot Cocoa Brownies
Okay, so, life gets busy, right? Don’t stress! You can totally make these **Peppermint Hot Cocoa Brownies** ahead of time! Bake them a day or two in advance (or even longer if you are being ambitious). Let them cool completely, then cut them, and store them in an airtight container at room temperature. Seriously, an airtight container is key – it keeps them perfectly fudgy.
You can also freeze them! Wrap the cooled, cut brownies individually in plastic wrap, then pop them in a freezer bag. They’ll keep in the freezer for a month or two. When you’re ready to eat them, let them thaw at room temperature. They’ll be just as delicious as the day you made them! (Maybe even *more* delicious… haha!).
Estimated Nutritional Information for Peppermint Hot Cocoa Brownies
Alright, so here’s a little rough estimate of what you’re getting in one of these delicious **Peppermint Hot Cocoa Brownies**. Keep in mind, this is just a best guess, and can vary a bit based on the brands and ingredients you use. (But let’s be honest, we’re not counting calories when we’re eating brownies, right?!).
Frequently Asked Questions about Peppermint Hot Cocoa Brownies
So, you’ve baked these amazing **Peppermint Hot Cocoa Brownies**, and you *loved* them, right?! Awesome! I figured you might have a few questions, so let me help you out! Here are a few things people often ask about these decadent treats…
Can I use a different type of chocolate chips?
Absolutely! Feel free to go wild with the chocolate chips! Semi-sweet is classic, but dark chocolate chips add an extra level of richness that’s totally divine. Milk chocolate is great too if you like things a little sweeter. Honestly, use whatever you have on hand and enjoy!
How do I store these Peppermint Hot Cocoa Brownies?
To keep those **Peppermint Hot Cocoa Brownies** super fudgy, store them in an airtight container at room temperature. They’ll stay fresh and delicious for about 3-4 days (if they last that long, haha!). Make sure to keep them sealed, or they’ll dry out. It’s the key to fudgy perfection!
Can I add other flavors to these brownies?
Oh, for sure! You know, baking is all about having fun and experimenting! If you’re a coffee lover, try adding a teaspoon of espresso powder to the batter – it’ll enhance the chocolate flavor. You could even add a little extra extract like a few drops of almond extract or even some cinnamon! Sky’s the limit!
How can I prevent the brownies from drying out?
The key to those moist and fudgy **Peppermint Hot Cocoa Brownies** is not to overbake them! Keep a close eye on them during the last few minutes of baking, and always use the toothpick test. Also, don’t skip the step of cooling them completely before you cut them or you’re gonna lose all their lovely moisture!
Enjoy Your Delicious Peppermint Hot Cocoa Brownies!
You did it! Now, dig in and enjoy those amazing **Peppermint Hot Cocoa Brownies**! I’d *love* to hear what you think, so leave a comment below and rate the recipe. Don’t forget to share your photos on social media with #PeppermintHotCocoaBrownies! Happy baking!!
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Peppermint Hot Cocoa Brownies
- Total Time: 45 min
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Rich, fudgy brownies with a peppermint twist.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot cocoa mix
- 1/2 cup chocolate chips
- 1/4 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, combine sugar, melted butter, eggs, and vanilla extract.
- Stir in the hot cocoa mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Pour batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely.
- Sprinkle with crushed peppermint candies before serving.
Notes
- For extra peppermint flavor, add a few drops of peppermint extract.
- Store brownies in an airtight container.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: brownies, peppermint, hot cocoa, chocolate, dessert, baking